English Oat Crackers are perfect with cheese and honey on a charcuterie board or plain by themselves.
Recipe slightly tweaked from Ina Garten's version.
3 cups old-fashioned oats
1 cup flour
½ cup light brown sugar, lightly packed
1 teaspoon kosher salt
½ pound (2 sticks) cold unsalted butter, cut into ½-inch cubes
¾ teaspoon baking soda
¼ cup lukewarm water
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
Place the oats, flour, brown sugar, and salt in a food processor and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas.
Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together.
Roll the dough into a 1 ½-inch diameter log, and wrap with plastic wrap. Chill for 30 minutes. Using a serrated knife, slice the dough into very thin rounds, about ¼-inch thick. Place the rounds on the prepared baking sheets, and use your hands to reshape the crackers a bit, rounding them out. Flour the bottom of a flat-bottomed drinking glass and use it to flatten each cracker to about 1/8-inch thickness. Bake for 20 minutes, until the crackers are golden brown on the edges.